I cooked a bunch the other week. Sauteed in white wine, thyme, red pepper flakes and garlic. Tasted awesome, but I had a 'mud clam' in the mix....LOL. I looked like the guy on the commercial 'The 5 minute rule" when the cookie falls on the floor.

Vera (with apologies for semi-hijacking Alix's thread), do you have a favorite fresh clam for sauce? I've used both Quahogs & soft-shells & find that both have their merits, but also know that some folks have serious feelings about one over the other.

I'm talking about clams where you remove the meat from the shells & add to the sauce, not where they're used shell-on (where quahogs & their other hard-shelled kin surely rule - lol!!).